"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato Soup Lowfat Recipe

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This recipe for Potato Soup Lowfat, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue K Pace


1/2 med onion
celery - 1 stalk
2 T margarine or butter
4-5 medium potatoes
2 chicken bouillon cubes
1 Pkg Butter Buds
2-3 cups 2% milk
3 T flour
salt and pepper

Simmer: 1/2 minced onion in 2T margarine.
Add: 1/2 c. chopped celery (1 stalk) and 2 cups water.
Broccoli Hearts, sliced and peeled (OPTIONAL)Simmer.
Add: 2 cups water, 2 chicken bouillon cubes, 1 Pkg (dry)
Butter Buds, (this is equal to 1/2 cup butter.)
4 cups cubed potatoes (4-5 med-large potatoes)
Salt and Pepper. Simmer until potatos are almost
tender. Add 2 cups 2% milk. Heat through. Blend
3 T flour with 1/2 cup milk. Add to soup slowly
while stirring until it is hot.

Personal Notes:
Personal Notes:
This recipe was developed by me to be lower fat than the usual potato soup. When I want it to be richer, I use whole milk, real butter, grated cheese etc. Hope you like it. I miss you all in Ann Arbor 2nd Ward but Utah is great!




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